by Ben Summerton Preparation time: 5 mins Cooking time: 15 mins. Ingredients, unless indicated, can be bought locally, from wherever. Otherwise, go to 'Where to buy stuff from'.
This is a great accompaniment to a curry dish. Super easy, with no straining-of at the end. A crowd-pleaser every time!
Ingredients
1 cup of long grain/jasmine/basmati rice - ilovecookie or Itaewon Foreign Food Mart
1 can coconut milk (or powdered equivalent) - Lotte Plaza, ilove cookie and Itaewon Foreign Food Mart
Water
Salt (a decent crush)
Optional Ingredients (but I never bother)
1x5cm piece of galangal (ginger)
1 tspn curry powder - ilovecookie and Itaewon Foreign Food Mart
1/4 onion (finely diced)
Method
Combine everything in a saucepan and turn the flame on. Use water to adjust the liquid/rice ratio so that it is roughly 2/3 liquid to 1/3 rice. This isn't rocket science. Just stop the rice from sticking to the pan until it is properly cooked! If you used the ginger, just remove it prior to serving. Hint: If some sticking does occur, don't scrape the pan. Just let it be and serve what doesn't have the 'enhanced-flavouring'.
This goes brilliantly with any curry or casserole.
Coconut Rice
by Ben SummertonPreparation time: 5 mins
Cooking time: 15 mins.
Ingredients, unless indicated, can be bought locally, from wherever. Otherwise, go to 'Where to buy stuff from'.
This is a great accompaniment to a curry dish. Super easy, with no straining-of at the end. A crowd-pleaser every time!
Ingredients
1 cup of long grain/jasmine/basmati rice - ilovecookie or Itaewon Foreign Food Mart
1 can coconut milk (or powdered equivalent) - Lotte Plaza, ilove cookie and Itaewon Foreign Food Mart
Water
Salt (a decent crush)
Optional Ingredients (but I never bother)
1x5cm piece of galangal (ginger)
1 tspn curry powder - ilovecookie and Itaewon Foreign Food Mart
1/4 onion (finely diced)
Method
Combine everything in a saucepan and turn the flame on. Use water to adjust the liquid/rice ratio so that it is roughly 2/3 liquid to 1/3 rice. This isn't rocket science. Just stop the rice from sticking to the pan until it is properly cooked! If you used the ginger, just remove it prior to serving.
Hint: If some sticking does occur, don't scrape the pan. Just let it be and serve what doesn't have the 'enhanced-flavouring'.
This goes brilliantly with any curry or casserole.
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